Short Ribs With Ancho Chile and Wild Mushroom Sauce

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NBC Connecticut

This recipe is from Chef Arturo Franco-Camacho from Geronimo Tequila Bar & Southwest Grill.

Short Ribs

  • 9 tbsp ancho Chili powder
  • 4 tbsp ground Cinnamon
  • 4 tbsp ground Black Pepper
  • 10 Lbs Bone in Short Ribs
  • 1 cup Canola Oil
  • 12 garlic Cloves
  • 2 medium Spanish Onions
  • 4 large carrots, peeled and cut
  • 8 celery stalks chopped
  • 1 qt Red Wine
  • 4 qts Beef Stock
  • Sprigs of thyme and Oregano

Saffron Garlic Mashed Potatoes

  • 10 Large Chef Potatoes, Peeled and Cut in quarters
  • 6 Garlic Cloves
  • 2 Cups Whole Milk
  • 1 Cup Heavy Cram
  • 2 teaspoons Saffron
  • 1/4 lbs Unsalted Butter

Ancho Chile Wild Mushroom Sauce

  • 1 qt Demi Glaze
  • 1 Cup Chile Ancho Puree
  • 4 tbsp oil
  • 3 tsp Honey
  • 1 1/2 lbs Mushrooms
  • 2 Cups Caramelized Onions
  • Potato Chips For Garnish
  • 2 tsp Minced Garlic
  • Cilantro Sprigs & Carrots
  • Salt & Pepper


Preheat the oven to 325 F

Mix together the Chile Powder, 2 spoons of salt, the cinnamon, and the coarsely ground black pepper in a small bowl. Lay the ribs on a baking pan and season with the spice mixture.

Heat the oil in a large Dutch Oven over high heat. Working in batches, place the ribs rub side down until crust has been formed. Turn the Ribs over until the second side is golden brown.

Remove most of the fat in the pan and add the garlic, onion, carrots, and celery and cook until golden brown, 6 to 9 minutes. Add the wine and reduce for 3 to 5 minutes. Add the stock and bring to a simmer.

Return the ribs to the pan and add the thyme and bring to a simmer. Place the lid on the pan and place in the oven. Cook until the meat is tender. 2 1/2 hrs.

Carefully remove the ribs to a serving plate.

Strain the sauce and return to the stove and continue to reduce, 15 to 20 minutes. Add Mushrooms and caramelized onions, ancho paper, honey . Season with salt and discard thyme sprigs. Return ribs to the pan to reheat.

Served over Saffron garlic mashed potatoes.

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